Steak Sauces

Most steak sauces call for butter. There probably isn't an equal substitute, but for those who can't eat butter is there something else that would work? I have duck fat, bacon fat, natural lard, and light olive oil.

Also, I have on hand shallots, demi-glace, and a good Brandy. Anyone used this combination for a steak sauce (not fillet)?

Duck fat might be too strong for you - think duck flavored steak. Bacon fat would taste, good - everything is good with bacon.Lard or olive oil would be neutral.

If you - Deglaze the pan with brandy, soften the shallots a little as some of the alcohol cooks off, then adding some demi then reducing to the right consistency - that's a pretty fine sauce right there.

Just a note (in case you don't know), the classic recipe for demi-glace contains butter. If you used a slurry to make a custom demi that could work.

IveyLeaguer, you can't eat butter, does this also mean no dairy? Side note is that you can use oil (olive, walnut, canola etc) in place of butter even in sauces such as bernaise which is then called Tyrolienne.

How about trying James Beard's recipe for Steak Mirabeau, using a neutral oil instead of butter. It's a porterhouse or strip steak broiled, then topped with anchovies mashed and lightly sauteed in (butter) and sliced green olives.

IveyLeaguer, you can't eat butter, does this also mean no dairy? Side note is that you can use oil (olive, walnut, canola etc) in place of butter even in sauces such as bernaise which is then called Tyrolienne.

Click to expand...

No, butter is the only thing I can't eat, thankfully. And thanks for the tip.

Duck fat might be too strong for you - think duck flavored steak. Bacon fat would taste, good - everything is good with bacon.Lard or olive oil would be neutral.

If you - Deglaze the pan with brandy, soften the shallots a little as some of the alcohol cooks off, then adding some demi then reducing to the right consistency - that's a pretty fine sauce right there.

Just a note (in case you don't know), the classic recipe for demi-glace contains butter. If you used a slurry to make a custom demi that could work.

How about trying James Beard's recipe for Steak Mirabeau, using a neutral oil instead of butter. It's a porterhouse or strip steak broiled, then topped with anchovies mashed and lightly sauteed in (butter) and sliced green olives.

By the way, which Ivey League are you associated with?

Mike

Click to expand...

Thanks, Mike. No universities. It's the Ivey League of my family. /img/vbsmilies/smilies/smile.gif

Lactose intolerance could be one reason and it certainly wouldn't exclude a person from eating steak.

Click to expand...

It's a sensitivity, almost an allergy. Nobody's ever understood it, because it's only butter (margarine is worse) and it's been all my life. The bottom line is, if I detect it at all, I get sick. Thankfully, there are no other sensitivities or allergies.

But it certainly has complicated my education on how to do REAL things in the kitchen. But I'll get there, thanks to you guys.

How about substituting truffle oil for butter. It tastes like butter and tastes GREAT but it's a bit on the 'spensive side. ....or at least some mushrooms that have slow simmered in truffle oil for awhile.

Here is a recipe to try. For the manufacturing cream, heavy whipping cream will work fine. For the beef stock you can sub chicken stock or you can use demi but if doing so reduce the amount to probably 1 tablespoon. Oil doesn't have to be olive, could be hazelnut, walnut, peanut or even canola.

Pepper Steak Sauce

Weight or Volume Ingredients

¼ teaspoon garlic, finely chopped

4 tablespoons brandy

½ ounce cream cheese

2 teaspoons whole grain mustard

4 teaspoons balsamic vinegar

2 teaspoons soy sauce

1 teaspoon worcestershire sauce

4 tablespoons beef stock

½ cup manufacturing cream

to taste salt

to taste black pepper

1 teaspoon extra virgin olive oil

Procedure:

Saute garlic lightly. Deglaze with brandy. Add cream cheese, mustard, vinegar, soy, Worcestershire, stock, and cream. Bring to a boil. Reduce heat to a simmer and reduce sauce until thickened. Remove from heat and while still warm, adjust seasoning with salt and pepper. Whisk in oil and serve immediately.

How about substituting truffle oil for butter. It tastes like butter and tastes GREAT but it's a bit on the 'spensive side. ....or at least some mushrooms that have slow simmered in truffle oil for awhile.

Click to expand...

Koko .. how 'bout them Waycross Bulldogs!! Guess they are still around. Waycross had some teams back in the '60's when I played against one of them.

Truffle Oil is a great idea. But you won't believe it, I can eat it fine, but just don't LIKE truffles. Don't know why. Could be, like you guys said, I've never had the real thing, only the synthetic. Thanks for the suggestion, though.

Here is a recipe to try. For the manufacturing cream, heavy whipping cream will work fine. For the beef stock you can sub chicken stock or you can use demi but if doing so reduce the amount to probably 1 tablespoon. Oil doesn't have to be olive, could be hazelnut, walnut, peanut or even canola.

Pepper Steak Sauce

Weight or Volume Ingredients

¼ teaspoon garlic, finely chopped

4 tablespoons brandy

½ ounce cream cheese

2 teaspoons whole grain mustard

4 teaspoons balsamic vinegar

2 teaspoons soy sauce

1 teaspoon worcestershire sauce

4 tablespoons beef stock

½ cup manufacturing cream

to taste salt

to taste black pepper

1 teaspoon extra virgin olive oil

Procedure:

Saute garlic lightly. Deglaze with brandy. Add cream cheese, mustard, vinegar, soy, Worcestershire, stock, and cream. Bring to a boil. Reduce heat to a simmer and reduce sauce until thickened. Remove from heat and while still warm, adjust seasoning with salt and pepper. Whisk in oil and serve immediately.

Koko .. how 'bout them Waycross Bulldogs!! Guess they are still around. Waycross had some teams back in the '60's when I played against one of them.

Truffle Oil is a great idea. But you won't believe it, I can eat it fine, but just don't LIKE truffles. Don't know why. Could be, like you guys said, I've never had the real thing, only the synthetic. Thanks for the suggestion, though.